Sriracha Noodles with Tofu
If you’re on the hunt for a quick, delicious, and satisfying meal, look no further than these Sriracha Noodles with Tofu. This vibrant dish combines the satisfying chew of noodles with the crunch of fresh vegetables and the savory goodness of tofu, all tossed in a spicy Sriracha sauce that will awaken your taste buds. The balance of sweet, spicy, and tangy flavors makes it an irresistible option for lunch or dinner. Plus, it’s a great way to sneak in those veggies!
Why I Love This Recipe
This recipe is a personal favorite for many reasons. First and foremost, it’s incredibly versatile. You can swap in your favorite vegetables or use up whatever you have in your fridge. The tofu adds a wonderful protein boost, making it filling enough for even the hungriest of appetites. The star of the show, however, is the Sriracha sauce, which gives the dish a kick that can be adjusted to your liking. Whether you’re feeding a crowd or just cooking for yourself, these Sriracha Noodles with Tofu will not disappoint.
Shopping List
- 1/4 cup soy sauce
- 3 tablespoons packed dark brown sugar
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon water
- 1 tablespoon Sriracha sauce
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- 12 ounces extra-firm tofu, patted dry and cut into 3/4-inch cubes
- Salt, to taste
- 1 cup shredded carrots
- 1/2 small yellow onion, thinly sliced
- 4 green onions, cut into 1-inch pieces (white and green parts separated)
- 3 cups thinly sliced green cabbage
- 1 pound cooked Asian-style noodles
- Lime wedges and extra Sriracha sauce for serving
Tools of the Trade
- Large skillet or wok: For stir-frying the tofu and vegetables.
- Spatula: To toss and combine the ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cutting board and knife: Essential for prepping your veggies and tofu.
Sriracha Noodles with Tofu: How It’s Done
Step 1: Prepare the Sauce
In a small bowl, whisk together the soy sauce, dark brown sugar, lime juice, water, Sriracha sauce, and minced garlic. This will be the flavor base for your dish, so make sure it’s well combined.
Step 2: Cook the Tofu
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu, seasoning it lightly with salt. Cook for about 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onion and cook for about 2 minutes until it starts to soften. Then, add the shredded carrots, green onions (white parts only), and sliced cabbage. Stir-fry for another 5-7 minutes until the vegetables are tender but still vibrant.
Step 4: Combine Everything
Return the crispy tofu to the skillet with the vegetables. Pour the prepared sauce over the top, tossing everything together until well coated. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and infuse the flavors.
Step 5: Add the Noodles
Add the cooked Asian-style noodles to the skillet, gently tossing them with the tofu and vegetables until everything is evenly mixed and heated through. Taste and adjust seasoning if necessary.
Step 6: Serve and Enjoy
Serve your Sriracha Noodles with Tofu hot, garnished with the green parts of the green onions and lime wedges on the side. Drizzle with extra Sriracha sauce for those who love a little more heat!
Smart Substitutions
- Tofu: If you’re not a fan of tofu, try using tempeh or even chickpeas as a protein source.
- Noodles: Swap the Asian-style noodles for rice noodles or whole-grain spaghetti for a different twist.
- Vegetables: Feel free to use any seasonal vegetables you have on hand, such as bell peppers, snap peas, or zucchini.
- Sriracha: For a milder version, reduce the amount of Sriracha or substitute it with a sweet chili sauce.
Pro Tips & Notes
- Make sure to pat the tofu dry before cooking to help it crisp up nicely.
- For added flavor, consider marinating the tofu in the sauce for at least 15 minutes before cooking.
- This dish is best enjoyed fresh, but the flavors continue to develop if you have leftovers.
- If you prefer a gluten-free option, use tamari instead of soy sauce.
Storing, Freezing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze the dish, keep in mind that the texture of the tofu may change after thawing. To reheat, simply warm it up in a skillet over low heat, adding a splash of water or additional sauce to prevent sticking.
Your Top Questions
Can I use other sauces besides Sriracha?
Absolutely! If you prefer a different flavor profile, you can experiment with chili garlic sauce, sweet chili sauce, or even a homemade spicy peanut sauce.
Is this recipe suitable for meal prep?
Yes! This recipe is perfect for meal prepping. Just store the noodles and sauce separately from the vegetables and tofu until you’re ready to eat to keep everything fresh.
How can I make this dish spicier?
If you’re a heat enthusiast, consider adding more Sriracha, or include sliced fresh chili peppers during the cooking process.
What can I serve with Sriracha Noodles with Tofu?
This dish is complete on its own, but you can pair it with a side of Crispy Air Fryer Chickpeas 3 Ways for extra crunch or a refreshing salad.
Make It Tonight
There you have it! A simple yet flavor-packed recipe for Sriracha Noodles with Tofu that’s sure to become a weeknight favorite. With its vibrant colors and bold flavors, this dish not only satisfies your hunger but also brings joy to your dining table. Whether you’re cooking for yourself or a group, you can whip this up in no time. So grab your ingredients and get cooking—your taste buds will thank you!
Sriracha Noodles with Tofu
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, dark brown sugar, lime juice, water, Sriracha sauce, and minced garlic. This will be the flavor base for your dish, so make sure it’s well combined.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu, seasoning it lightly with salt. Cook for about 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.
- In the same skillet, add the sliced onion and cook for about 2 minutes until it starts to soften. Then, add the shredded carrots, green onions (white parts only), and sliced cabbage. Stir-fry for another 5-7 minutes until the vegetables are tender but still vibrant.
- Return the crispy tofu to the skillet with the vegetables. Pour the prepared sauce over the top, tossing everything together until well coated. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and infuse the flavors.
- Add the cooked Asian-style noodles to the skillet, gently tossing them with the tofu and vegetables until everything is evenly mixed and heated through. Taste and adjust seasoning if necessary.
- Serve your Sriracha Noodles with Tofu hot, garnished with the green parts of the green onions and lime wedges on the side. Drizzle with extra Sriracha sauce for those who love a little more heat!
Notes
- Make sure to pat the tofu dry before cooking to help it crisp up nicely.
- For added flavor, consider marinating the tofu in the sauce for at least 15 minutes before cooking.
- This dish is best enjoyed fresh, but the flavors continue to develop if you have leftovers.
- If you prefer a gluten-free option, use tamari instead of soy sauce.
